The Ultimate Healthy Homemade Nutella
Yields: about ¾ cup
This smooth and creamy hazelnut spread tastes just like the original iconic Nutella! It’s perfectly sweet with warm nutty flavors and rich chocolate tones. It’ll keep for at least 3 months if stored in an airtight jar in the refrigerator—if it lasts that long!
  1. Add the hazelnuts to a high-powered blender, and blend the hazelnuts until smooth and creamy, with a texture similar to thin honey, stopping to scrape down the sides as needed. Add the erythritol, cocoa powder, and salt. Blend until everything is fully incorporated and smooth. Transfer to a glass jar or airtight container, and refrigerate.
Notes: I bought my hazelnuts online here. ← Those raw ones cost almost half as much as the roasted hazelnuts, so I just roasted them myself! To do so, place your raw hazelnuts on a rimmed baking sheet lined with foil. Bake at 350°F for 15 minutes, stirring every 5 minutes. Let them cool completely before peeling them and adding them to your blender.

Peeling the skins off of the hazelnuts does take some time, but it makes a huge difference in the consistency of your healthy homemade Nutella! If you skipped peeling off the skins, your healthy homemade Nutella would have a grittier texture. Just rub your cooled roasted hazelnuts gently, and the skins should pop off! (Sometimes, small pieces of the skin don’t want to rub off. As long as those small bits are no larger than a few millimeters, it’s okay to use them!)

Measure and weigh your hazelnuts after roasting and peeling off the skins!

I use this regular unsweetened cocoa powder. I love how it tastes much richer than Dutched or special dark cocoa powder!

Just about any granular sweetener should work! Use whatever granular sweetener tastes best to you. I haven’t tried it with every single one, but options like monkfruit, granulated stevia, coconut sugar, and even granulated sucralose should be fine. You’ll need your sweetener’s equivalent of ½ cup of granulated sugar.

Do not substitute liquid sweeteners (like pure maple syrup, honey, or agave) because they’ll add too much liquid volume and make your homemade Nutella too thin and watery.

You’ll want to use a blender (or food processor!) with very sharp blades and a strong motor. This ensures that your healthy homemade Nutella turns out with the smoothest and creamiest consistency possible (without overworking your machine!). This is the blender that I own, and I absolutely love it! It’s worth every single penny, and I use it every day. (And if you check out this blog post, you’ll see lots more recipes of mine you can make with it!) See the text of this blog post above for more information about the best blenders!

If your blender or food processor doesn’t have very sharp blades, then you’ll probably need to add a bit of neutral-tasting oil to make sure your healthy homemade Nutella turns out really smooth and creamy (instead of gritty). Any oil should work except for coconut oil.

For the thickest texture, wait at least 12 hours after refrigerating before using.

{gluten-free, vegan, clean eating, low carb, dairy free, sugar free, paleo}
Recipe by Amy's Healthy Baking at